The rib-eye steak (RM70/100g) was where Chef Gary’s skills shone, drawing on his experience at Morton’s and 12 years at the helm of his own steakhouse. Perfectly pink with a seared crust, the fat marbling offered a good balance between silky tenderness robust beefiness.
“In my opinion, the best way to grill a steak is with high heat and good salt. I only use chilled Australian Full Blood Wagyu,” Chef Gary explained.
“While he occasionally trades the richness of rib-eye for a leaner New York strip, the Indonesian influence remains constant. Our steak was flavoured with a rendang-inspired kerisik glaze – a fragrant, toasted coconut nod to Grandpa’s culinary legacy.
For a lighter bite, try Chef Gary’s signature jagung bakar (grilled corn, RM18). Japanese pearl corn was expertly tossed over “lots of fire” for that essential wok-infused smokiness. Each caramelised kernel popped with sweetness and savoury char.
Savoury-sweet, deep-fried bar snacks include a twist on pisang goreng (fried bananas, RM18) – battered banana nuggets with salted egg dressing and shaved Pecorino Romano cheese to finish; and the bawang goreng (fried onions, RM28) – a crispy blooming onion seasoned with honey, chilli and spices.
After that stellar introduction to the neighbourhood, Hossan and I were ready for more.
RESTORAN AH KAW
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